The Fourth of July is the perfect opportunity to try out some awesome easy summer recipes and products as part of your vegan diet plan!
If you know me, you know I’m all about easy vegan recipes and having fun. Independence Day is certainly no exception! Barbecues may seem a bit intimidating if you’re newly vegan or working on transitioning to a vegan diet plan, but don’t worry, I have you covered! Check out these simple recipes and vegan dish ideas to get you started planning your vegan menu for the fourth of July. Play around with them to make them you’re own. They are all easily modified to give you the ultimate satisfaction based on your individual tastes. Enjoy!!!
Beast Burger 
Beyond Meat brand makes an amazing new burger endorsed by myself and Brendan Brazier. Grill the veggie burger and slap it on a whole grain bun or lettuce wrap and add all your favorite fixings like tomato, pickles, grilled mushrooms, onion, ketchup, mustard, and vegan mayo. Done. Yum!
Lemon Potato and Edamame Salad
Kirsten Mitchell makes a great, unique vegan potato salad everyone is sure to love!
Ingredients:
- 8 Yukon Gold potatoes diced and boiled until tender
- 3 C cooked edamame
- 1/2 C fresh basil julienned
Dressing:
- 2 1/2 Tbsp olive oil
- 3 Tbsp lemon juice
- Rind of 1/2 a lemon
- 2 Tbsp hemp seeds
- 1/2 tsp salt
- 1/4 tsp pepper
Whisk together the dressing ingredients and set aside. Combine the potato, edamame and basil in a large bowl. Toss in the dressing and serve.
Summer Spinach Salad
This one if from the How To Go Vegan Beginner’s Guide and a perfect light and healthy addition to your summer vegan diet plan!
- 8 C spinach
- 1/4 cup sunflower Seeds
- 1/4 cup pumpkin Seeds
- 1 cup Cup sunflower sprouts
- 10 strawberries, sliced
- 1/4 cup raspberry vinaigrette
Toss all the ingredients together and serve.
Grilled Tofu Skewers with Siracha Sauce
Skewers are a great way to grill both vegetables and tofu… easy with a great presentation and of course delicious. This recipe is from Motsbella on AllRecipes.com.
- 3 (8 ounce) containers extra firm tofu, drained and sliced into large chunks
- 3 zucchini, cut into large chunks
- 3 red bell pepper, cut into large chunks
- 30 large mushrooms
- 1/4 cup and 2 Tbsp siracha chili garlic sauce
- 3/4 cup soy sauce
- 1/4 cup and 2 Tbsp sesame oil
- 3/4 cup diced onion
- 3 jalapeno pepper, diced
- ground black pepper to taste
Instructions:
- Place tofu, zucchini, red bell pepper, and mushrooms in a bowl. Mix sriracha sauce, soy sauce, sesame oil, onion, jalapeno, and pepper in a small bowl, and pour over tofu and vegetables. Toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Thread tofu and vegetables on to skewers. Grill each skewer 10 minutes, or to desired doneness. Use any remaining marinade as a dipping sauce.
Two-Layer Raw Chocolate Brownies
Ingredients:
For the brownies:
- 1 cup raw walnut pieces
- 1/2 cup hulled hemp seeds
- 1.5 cups pitted Medjool dates* (approx. 275g)
- 1/2 cup raw cacao powder or dutch-processed cocoa powder
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon pink Himalayan salt or fine grain sea salt
- heaping 2 tablespoons raw cacao nibs
- heaping 1/4 cup raw walnut pieces
For the chocolate topping:
- 1/2 cup virgin coconut oil
- 1/2 cup raw cacao powder or dutch-processed cocoa powder
- 1/4 cup pure maple syrup (or agave nectar for a raw sweetener)
- small pinch pink Himalayan sea salt (or fine grain sea salt)
- 1/4 teaspoon pure vanilla extract
Directions:
- For the brownie: Line an 8-inch square pan with parchment paper, one piece going each way to make it easy to lift out the brownies later on.
- In a food processor, process the walnuts into a fine crumb.
- Add the hemp seeds and the pitted dates and process until finely chopped and sticky. It should look like a Larabar in texture and appearance.
- Add the cacao powder, vanilla, and pink salt and process until thoroughly combined.
- Stir or pulse in the nibs and chopped walnuts until just combined.
- Evenly press the mixture into prepared square pan until smooth. You can roll it out with a pastry roller until smooth. Place in the freezer for about 10 minutes.
- For the chocolate topping: Melt the coconut oil over low heat in a medium pot. Remove from heat and whisk in the cacao powder, syrup, salt, and vanilla until combined and smooth.
- Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Carefully transfer the pan to the freezer on a flat, even surface. Chill for 20 + minutes or until the topping is firm enough to slice
- Run hot water over a knife for a minute or so, wipe quickly with towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking).
- Store leftovers in the freezer for a chocolate treat anytime.
Tips: You’ll want to use soft, fresh Medjool dates for this recipe to make it easier on the processor. If your dates are firm, try soaking them in water for 30-60 minutes (and then draining well) before use.
Instead of the raw chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in lieu of the homemade chocolate.
Happy Birthday America!!!
Ella Magers, MSW
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